Rainbow Kool Aid Cupcakes Recipes

RAINBOW KOOL-AID CUPCAKES

Rainbow KOOL-AID Cupcakes image

Bite into these colorful Rainbow KOOL-AID Cupcakes for a burst of flavor. Make these KOOL-Aid cupcakes for the kids or invite them to help you bake these fun treats. You'll be in for a surprise when you take a bite.

Provided by My Food and Family

Categories Recipes

Time 1h16m

Yield 24 servings

Number Of Ingredients 4

Ingredients

1 pkg. (2-layer size) white cake mix
6 Tbsp. KOOL-AID Sugar-Sweetened Drink Mix (any flavor), divided
1 tub (16 oz.) ready-to-spread vanilla frosting
1 cup thawed COOL WHIP Whipped Topping

Steps:

Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1/4 cup (4 Tbsp.) dry drink mix into batter before spooning into prepared muffin cups. Cool in pans 10 min. Remove to wire racks; cool completely.
Mix remaining drink mix with frosting in medium bowl until blended. Gently stir in COOL WHIP. Spread onto cupcakes.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 32 g, Fiber 0 g, Sugar 24 g, Protein 1 g

RAINBOW CUPCAKES

Rainbow Cupcakes image

Rainbow cupcakes or cake, taste the same as normal cupcakes, but more fun to eat! Perfect for kids and people of all ages!

Provided by Cookiemonster

Categories Desserts Cakes White Cake Recipes

Time 35m

Yield 24

Number Of Ingredients 14

Ingredients

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk
½ cup vegetable oil
1 teaspoon vanilla extract
½ cup butter
1 cup white sugar
3 eggs, room temperature
red food coloring
blue food coloring
green food coloring
yellow food coloring

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper baking cups. Stir together the flour, baking powder, baking soda, and salt in a large bowl. Whisk together the milk, vegetable oil, and vanilla extract in a separate bowl until evenly blended; set aside.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated.
Divide the cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 18.7 g, Cholesterol 33.8 mg, Fat 9.3 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 153.7 mg, Sugar 8.7 g

WATERMELON KOOL-AID CUPCAKES

Watermelon KOOL-AID Cupcakes image

Try some Watermelon KOOL-AID Cupcakes that are cute as can be and fun to look at! Trust us: These Watermelon KOOL-AID Cupcakes are even better to eat.

Provided by My Food and Family

Categories Recipes

Time 1h23m

Yield 24 servings

Number Of Ingredients 6

Ingredients

1 pkg. (2-layer size) white cake mix
1 env. (0.15 oz.) KOOL-AID Watermelon Flavor Unsweetened Drink Mix
1/2 cup plus 2 Tbsp. miniature semi-sweet chocolate chips, divided
6 drops green food coloring
1 container (16 oz.) ready-to-spread vanilla frosting
1 cup thawed COOL WHIP Whipped Topping

Steps:

Prepare cake batter and bake as directed on package for 24 cupcakes, adding dry drink mix and 1/2 cup chocolate chips to batter before spooning into prepared muffin pan cups.
Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
Remove cupcakes from liners. Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Stir in food coloring; spread onto cupcakes. Sprinkle with remaining chocolate chips.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 17 g, Protein 0.8637 g

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